Integrations
Connects to the tools you use
Set up connections through ERP.AI and Proto workflows, with every change logged.
- Food Safety & HACCP
- Payment provider
- Fulfillment source
- Evidence files
Food Safety & HACCP · Available now
Example screen with sample data
Follow each batch from acceptance through reviewed release.
Food Safety & HACCP follows a food service order from feasible acceptance through preparation, hygiene review, service and exception reconciliation. A production batches record identifies the organization, owner, handling site, intended service time and current state.
- No per-user fees
- Manual work is free
- Configure it in Proto
OverviewOpen Production Batches×
Food Safety & HACCP · Production batches
New production batch
Open Production Batches
Production batches in one list
Production batches in view
6Draft
2Accepted
2Preparing
1Draft2
Roasted vegetable soup, morning batchWestside production line
03 Nov
Tomato barley soup, evening batchSouthside dispatch bay
04 Nov
Add
Accepted2
Herb chicken bowls, lunch batchHarbor receiving dock
15 Oct
Lentil stew, chilled batchNorth Kitchen prep room
24 Oct
Add
Preparing1
Chickpea curry, afternoon batchEastgate dish station
19 Oct
Add
Ready1
Mushroom flatbread, first bakeHarbor receiving dock
15 Oct
Add
Roasted vegetable soup, morning batchProduction batches · PB-96325
DraftServe at03 Nov
OwnerVictor Chen
CounterpartyWestside production line
Review hygiene checkPB-96325 · Roasted vegetable soup, morning batch
Quality Reviewer approves, rejects or returns the submitted revision with a reason.
Waiting for Quality Reviewer
ApproveReturn
- Tables, ready to use
- 18
- Saved views
- 14
- Roles with set permissions
- 6
- Reports and dashboards
- 8
Features
Follow the live batch
Every feature works on the same records. Pick one to see the screen your team works in.
Production Batches
Follow a service order from a feasible draft through accepted and served scope.
- Commit the order
- Show the current state
- Keep service history
- Production batches
- Batch lines
- Menu items
- Food handling sites
- Monitoring records
OverviewMy Production Batches×
Food Safety & HACCP · Production Batches
New
My Production Batches
Production batches
| Record number | Subject | Status | Serve at | Owner | |
|---|---|---|---|---|---|
| PB-52718 | Roasted vegetable soup, morning batch | Draft | 22 Oct | Asha Menon | |
| PB-65563 | Herb chicken bowls, lunch batch | Accepted | 19 Oct | Owen Bennett | |
| PB-34732 | Chickpea curry, afternoon batch | Preparing | 18 Oct | Gabriel Flores | |
| PB-92073 | Mushroom flatbread, first bake | Ready | 15 Oct | Owen Bennett | |
| PB-95721 | Tomato barley soup, evening batch | Served | 27 Oct | Nikhil Rao |
6 of 6 records
Roasted vegetable soup, morning batchProduction batches · PB-52718
DraftServe at22 Oct
OwnerAsha Menon
Hygiene Checks
Submit a kitchen check, review its revision and control release.
- Submit one revision
- Decide independently
- Separate decision from effect
- Hygiene checks
- Production batches
- Corrective actions
- Record attachments
OverviewPending Hygiene Checks×
Food Safety & HACCP · Hygiene Checks
New
Pending Hygiene Checks
Approval conditions
| Parent | Status | Revision | Table code | Sent at | Guest count | |
|---|---|---|---|---|---|---|
| Apple oat dessert, weekend batch | Submitted | 580 | PREP-01 | 12 Oct | 33 | |
| Roasted vegetable soup, morning batch | Submitted | 80 | COOL-02 | 20 Oct | 8 | |
| Apple oat dessert, weekend batch | Submitted | 250 | LINE-03 | 14 Oct | 2 | |
| Tomato barley soup, evening batch | Submitted | 950 | PACK-04 | 18 Oct | 33 | |
| Garden salad, midday prep | Submitted | 830 | WASH-05 | 21 Oct | 24 |
6 of 6 records
PREP-01Hygiene checks · HC-75866
SubmittedParentApple oat dessert, weekend batch
Revision580
Sent at12 Oct
Guest count33
Delivery referenceDEL-2026-9411
Control Points and Evidence
Review deviations, attach evidence and reconcile guarded operations.
- Read the receipt
- Match the decision
- Retain the proof
- Corrective actions
- Monitoring records
- Record attachments
- Production batches
OverviewOperation Exceptions×
Food Safety & HACCP · Control Points and Evidence
New
Operation Exceptions
Monitoring records
| Parent | Operation key | Action | Expected revision | Result state | Failure reason | |
|---|---|---|---|---|---|---|
| Apple oat dessert, weekend batch | monitor-cook-2601 | Log cook temperature | 130 | Failed | Cook temperature below critical limit | |
| Roasted vegetable soup, morning batch | monitor-cool-2602 | Verify cooling interval | 110 | Needs review | Cooling check recorded too late | |
| Mushroom flatbread, first bake | monitor-sanitize-2603 | Check sanitizer concentration | 630 | Failed | Probe calibration is overdue | |
| Chickpea curry, afternoon batch | monitor-pack-2604 | Hold affected batch | 460 | Needs review | Sanitizer test strip out of range | |
| Chickpea curry, afternoon batch | monitor-reheat-2605 | Record corrective reheat | 270 | Failed | Allergen changeover not signed off |
6 of 6 records
monitor-cook-2601Monitoring records · MR-90886
FailedParentApple oat dessert, weekend batch
ActionLog cook temperature
Expected revision130
Failure reasonCook temperature below critical limit
Controlled Recipes
Keep the approved product recipe revision visible to preparation.
- Maintain the product
- Select the revision
- Trace changes
- Controlled recipes
- Recipe ingredients
- Controlled ingredients
- Menu items
OverviewApproved Controlled Recipes×
Food Safety & HACCP · Controlled Recipes
New
Approved Controlled Recipes
Controlled recipes
| Recipe code | Product | Revision number | Effective from | Portion yield | Approved | |
|---|---|---|---|---|---|---|
| HACCP-SOUP-011 | Lentil stew, 16 oz | 710 | 12 Oct | 150 | Yes | |
| HACCP-CHKN-018 | Chickpea curry, 16 oz | 210 | 11 Oct | 400 | Yes | |
| HACCP-CURRY-006 | Mushroom flatbread, 10 inch | 340 | 03 Nov | 150 | Yes | |
| HACCP-FLAT-023 | Herb chicken bowl, regular | 100 | 26 Oct | 260 | Yes | |
| HACCP-STEW-014 | Lentil stew, 16 oz | 360 | 21 Oct | 740 | Yes |
6 of 6 records
HACCP-SOUP-011Controlled recipes · CR-83857
YesProductLentil stew, 16 oz
Revision number710
Effective from12 Oct
Portion yield150
Ingredient and Fulfillment Movements
Record ingredient consumption, waste and service events without losing the original batch scope.
- Record physical use
- Follow delivery
- Verify provider evidence
- Lot and expiry movements
- Fulfillment events
- Batch lines
- Payment evidence
OverviewDelivered Fulfillment Events×
Food Safety & HACCP · Ingredient and Fulfillment Movements
New
Delivered Fulfillment Events
Fulfillment events
| Parent | Product | Quantity | Event type | Occurred at | External event ID | |
|---|---|---|---|---|---|---|
| Roasted vegetable soup, morning batch | Tomato barley soup, 12 oz | 500 | Delivered | 14 Oct | BATCH-REL-2601 | |
| Herb chicken bowls, lunch batch | Roasted vegetable soup, 12 oz | 60 | Delivered | 16 Oct | BATCH-REL-2602 | |
| Roasted vegetable soup, morning batch | Mushroom flatbread, 10 inch | 80 | Delivered | 02 Nov | BATCH-HOLD-2603 | |
| Lentil stew, chilled batch | Garden salad, regular | 860 | Delivered | 04 Nov | BATCH-REL-2604 | |
| Lentil stew, chilled batch | Herb chicken bowl, regular | 660 | Delivered | 30 Oct | BATCH-REL-2605 |
6 of 6 records
BATCH-REL-2601Fulfillment events · FE-38328
DeliveredParentRoasted vegetable soup, morning batch
ProductTomato barley soup, 12 oz
Quantity500
Occurred at14 Oct
Organization and Sites
Assign accountable teams, operating entities and food handling destinations.
- Name the operator
- Check the destination
- Preserve responsibility
- Organizations
- Team members
- Users
- Food handling sites
- Production batches
OverviewActive Food Handling Sites×
Food Safety & HACCP · Organization and Sites
New
Active Food Handling Sites
Food handling sites
| Code | Name | Contact name | Address | Eligibility note | Active | |
|---|---|---|---|---|---|---|
| NK-PREP | North Kitchen prep room | Imani Reed | 72 North Kitchen Way | Raw prep requires separate utensils | Yes | |
| CED-COLD | Cedar Street cold room | Kaito Mori | 15 Cedar Street | Chilled storage monitored continuously | Yes | |
| WEST-LINE | Westside production line | Lena Fischer | 480 Westline Road | Cook line cleared after allergen change | Yes | |
| HARB-RECV | Harbor receiving dock | Rafael Soto | 9 Harbor Dock Lane | Incoming lots require seal inspection | Yes | |
| MAP-PACK | Maple packaging room | Nadia Karim | 204 Maple Avenue | Packaging area uses clean-zone entry | Yes |
6 of 6 records
NK-PREPFood handling sites · FHS-40471
YesNameNorth Kitchen prep room
Contact nameImani Reed
Address72 North Kitchen Way
Eligibility noteRaw prep requires separate utensils
Process
From acceptance to verified service
Batch acceptance to reviewed completion ships ready to use. One step needs a named approval before the work moves on: Review hygiene check (Quality Reviewer).
Drag a card to another stage, or focus it and use the arrow keys. It updates to match the stage.
-
Draft batch
Capture the order, destination and planned portions.
Roasted vegetable soup, morning batchPB-96325 · Operations LeadDraft batchBy Operations Lead -
Accept batch
Check feasibility before committing the service time.
Roasted vegetable soup, morning batchPB-96325 · Operations LeadAccept batchBy Operations Lead -
Prepare lines
Record preparation against the approved recipe revision.
Roasted vegetable soup, morning batchPB-96325 · Kitchen LeadPrepare linesBy Kitchen Lead -
Submit hygiene check
Send the current check revision and evidence for review.
Roasted vegetable soup, morning batchPB-96325 · Kitchen LeadSubmit hygiene checkBy Kitchen Lead -
Review hygiene check
Quality Reviewer decides the submitted revision.
Roasted vegetable soup, morning batchPB-96325 · Quality ReviewerReview hygiene checkBy Quality ReviewerApprovalQuality Reviewer approves, rejects or returns the submitted revision with a reason. -
Verify completion
Compare receipts with actual local and external effects.
Roasted vegetable soup, morning batchPB-96325 · Reconciliation AnalystVerify completionBy Reconciliation Analyst
Inside a record
Connect evidence to the order
Open any production batch to see its batch lines, the roles that work on it, its process stages and its approvals on one page.
- 1Record details
Serve at, Owner and Counterparty.
- 2Batch lines
Each line is linked to this production batch.
- 3Who works on it
Admin, Operations Lead and Kitchen Lead, each with their own permissions.
- 4Process stages
Every status change, in order.
- 5Approvals
Review hygiene check, with who decides.
Open Production BatchesRoasted vegetable soup, morning batch×
Food Safety & HACCP · Production batches
Log activity
Roasted vegetable soup, morning batch
Westside production line · Draft
1
Record details
Serve at03 Nov
OwnerVictor Chen
CounterpartyWestside production line
2
Batch lines
Roasted vegetable soup, morning batch
| Parent | Line number | Menu item |
|---|---|---|
| Lentil stew, chilled batch | 410 | Roasted vegetable soup |
| Herb chicken bowls, lunch batch | 530 | Herb chicken bowl |
| Mushroom flatbread, first bake | 670 | Chickpea curry |
- Batch lines
- 6
- Total line number
- 3,230
3
Who works on it
- AdminManage Organizations, team members, Users, food handling sites
- Operations LeadManage production batches, batch lines, fulfillment events
- Kitchen LeadManage batch lines, hygiene checks, lot and expiry movements
5
Approvals
- Review hygiene checkQuality ReviewerApproved
Approvals
Review each hygiene revision
OverviewApprovals×
Food Safety & HACCP · Overview
Approvals
Signed in as Quality Reviewer
Waiting for you
4 To review1 Overdue2 Decided todayOnly mine
0 selectedApproveReturn
- HC-75866PREP-01Submitted3dActions
- HC-45020COOL-02Submitted3dActions
- HC-48344LINE-03Submitted2dActions
- HC-94260PACK-04Submitted5dActions
Who approves what
| Decision | Approver | |
|---|---|---|
| Review hygiene checkQuality Reviewer decides the submitted revision. | Quality Reviewer | |
| Approve hygiene checks | Quality Reviewer |
2 approval rules · set per role in Proto
Roles
A workspace for each role
Everyone opens Food Safety & HACCP to the work that is theirs. Pick a role to see what it starts with.
Admin
Admin configures operating identities and access while preserving the separation between preparation and review.
- Manage Organizations, team members, Users, food handling sites
- View production batches, hygiene checks, monitoring records, corrective actions
Operations Lead
Operations Lead accepts feasible batches and resolves operational exceptions.
This is the first screen this role sees.
OverviewOpen Production Batches×
Open Production Batches
Production batches · Operations Lead
Draft2
Roasted vegetable soup, morning batchWestside production line
03 Nov
Tomato barley soup, evening batchSouthside dispatch bay
04 Nov
Add
Accepted2
Herb chicken bowls, lunch batchHarbor receiving dock
15 Oct
Lentil stew, chilled batchNorth Kitchen prep room
24 Oct
Add
Preparing1
Chickpea curry, afternoon batchEastgate dish station
19 Oct
Add
Ready1
Mushroom flatbread, first bakeHarbor receiving dock
15 Oct
Add
Kitchen Lead
Kitchen Lead prepares batch lines against the applicable recipe and records actual preparation.
This is the first screen this role sees.
OverviewPending Hygiene Checks×
Pending Hygiene Checks
Hygiene checks · Kitchen Lead
| Parent | Status | Revision | Table code | Sent at | Guest count | |
|---|---|---|---|---|---|---|
| Apple oat dessert, weekend batch | Submitted | 580 | PREP-01 | 12 Oct | 33 | |
| Roasted vegetable soup, morning batch | Submitted | 80 | COOL-02 | 20 Oct | 8 | |
| Apple oat dessert, weekend batch | Submitted | 250 | LINE-03 | 14 Oct | 2 | |
| Tomato barley soup, evening batch | Submitted | 950 | PACK-04 | 18 Oct | 33 | |
| Garden salad, midday prep | Submitted | 830 | WASH-05 | 21 Oct | 24 |
6 of 6 records
Quality Reviewer
Quality Reviewer decides submitted hygiene revisions independently and records the reason.
This is the first screen this role sees.
OverviewPending Hygiene Checks×
Pending Hygiene Checks
Hygiene checks · Quality Reviewer
| Parent | Status | Revision | Table code | Sent at | Guest count | |
|---|---|---|---|---|---|---|
| Apple oat dessert, weekend batch | Submitted | 580 | PREP-01 | 12 Oct | 33 | |
| Roasted vegetable soup, morning batch | Submitted | 80 | COOL-02 | 20 Oct | 8 | |
| Apple oat dessert, weekend batch | Submitted | 250 | LINE-03 | 14 Oct | 2 | |
| Tomato barley soup, evening batch | Submitted | 950 | PACK-04 | 18 Oct | 33 | |
| Garden salad, midday prep | Submitted | 830 | WASH-05 | 21 Oct | 24 |
6 of 6 records
Reconciliation Analyst
Reconciliation Analyst checks operation effects and provider evidence before closing exceptions.
This is the first screen this role sees.
OverviewDelivered Fulfillment Events×
Delivered Fulfillment Events
Fulfillment events · Reconciliation Analyst
| Parent | Product | Quantity | Event type | Occurred at | External event ID | |
|---|---|---|---|---|---|---|
| Roasted vegetable soup, morning batch | Tomato barley soup, 12 oz | 500 | Delivered | 14 Oct | BATCH-REL-2601 | |
| Herb chicken bowls, lunch batch | Roasted vegetable soup, 12 oz | 60 | Delivered | 16 Oct | BATCH-REL-2602 | |
| Roasted vegetable soup, morning batch | Mushroom flatbread, 10 inch | 80 | Delivered | 02 Nov | BATCH-HOLD-2603 | |
| Lentil stew, chilled batch | Garden salad, regular | 860 | Delivered | 04 Nov | BATCH-REL-2604 | |
| Lentil stew, chilled batch | Herb chicken bowl, regular | 660 | Delivered | 30 Oct | BATCH-REL-2605 |
6 of 6 records
Recipe Steward
Recipe Steward maintains product, ingredient and approved recipe records used by the kitchen.
This is the first screen this role sees.
OverviewApproved Controlled Recipes×
Approved Controlled Recipes
Controlled recipes · Recipe Steward
| Recipe code | Product | Revision number | Effective from | Portion yield | Approved | |
|---|---|---|---|---|---|---|
| HACCP-SOUP-011 | Lentil stew, 16 oz | 710 | 12 Oct | 150 | Yes | |
| HACCP-CHKN-018 | Chickpea curry, 16 oz | 210 | 11 Oct | 400 | Yes | |
| HACCP-CURRY-006 | Mushroom flatbread, 10 inch | 340 | 03 Nov | 150 | Yes | |
| HACCP-FLAT-023 | Herb chicken bowl, regular | 100 | 26 Oct | 260 | Yes | |
| HACCP-STEW-014 | Lentil stew, 16 oz | 360 | 21 Oct | 740 | Yes |
6 of 6 records
Reports
Read the exception trail
Read batch progress, review decisions and exceptions from their source records.
Overview×
Food Safety & HACCP · Overview
Food Safety & HACCP dashboard
This quarter
Hygiene checks in view
6Total guest count
114Submitted
6Production batches by status
How far records got this quarter
| Stage | Reached | Step | |
|---|---|---|---|
| Draft | 40 | ||
| Accepted | 16 | 40% | |
| Preparing | 4 | 25% | |
| Ready | 1 | 25% |
Number of production batches by status
Sample counts per stage
- 01Batch status and service timing
List each production batches record by Status, serve at, Owner and Counterparty for the operating queue.
- 02Planned and served quantities
Compare batch lines Portions and served portions within each production batches parent.
- 03Hygiene review outcomes
Group hygiene checks by parent, revision and Status with related corrective actions decisions.
- 04Operation exception age
List monitoring records by result state, occurred at, Action and failure reason.
- 05Recipe approval register
Show controlled recipes by Product, recipe code, revision number, effective from and Approved.
- 06Ingredient movement ledger
Show lot and expiry movements by Ingredient, signed quantity, Unit, occurred at and operation key.
- 07Fulfillment event trail
Group fulfillment events by Parent and event type with Quantity, occurred at and external event ID.
- 08Payment verification queue
List payment evidence by Verified, Type, amount USD, provider event ID and Parent.
Who it's for
Built around your service pattern
See how Food Safety & HACCP fits your kind of team.
Controls
Keep effects and decisions together
Each stage of batch acceptance to reviewed completion names the role that acts and the status it records, so a change is never anonymous.
OverviewBatch acceptance to reviewed completion×
Food Safety & HACCP · Process
Batch acceptance to reviewed completion
Each stage, the role that acts and the status it records
Process stages
10Approval steps
1Roles involved
4Tables touched
5Accept batch
Operations LeadStatusDraft → Accepted
RecordsMonitoring records
Prepare lines
Kitchen LeadStatusAccepted → Preparing
RecordsControlled recipes
Submit hygiene check
Kitchen LeadStatusDraft → Submitted
RecordsHygiene checks
- StartMonitoring recordsAccept batchDraft → Accepted
- StepControlled recipesPrepare linesAccepted → Preparing
- StepHygiene checksSubmit hygiene checkDraft → Submitted
- ApprovalCorrective actionsReview hygiene checkSubmitted → Approved
- StepOperations LeadRelease reviewed scopePreparing → Ready
AI agent
Ask Proto about the next case
Use Proto to prepare and inspect batch work with a human reviewer in control.
It can
- Operations Lead: Summarize open production batches by service time and owner, then identify the record that needs a feasibility decision.
- Kitchen Lead: Gather the accepted lines, approved recipe revision and submitted hygiene check for one batch.
- Quality Reviewer: Present the submitted revision and attached evidence before the reviewer decides.
- Reconciliation Analyst: Compare the operation receipt with local effects and any external reference.
Stays with a person
- The assistant cannot make the independent reviewer decision, assume a provider issued a payment event or declare a failed operation complete without matching effects.
- The responsible team member remains accountable for each decision and its recorded reason.
Show the batch due for service today, its submitted hygiene revision, the reviewer decision and any operation exception that still needs verification.
The assistant cannot make the independent reviewer decision, assume a provider issued a payment event or declare a failed operation complete without matching effects.
Data model
Your data, in tables you can change
Every record lives in a table you can see, extend and export. Add fields or whole tables in Proto.
Browse all 18 tables18tables
- Production Batches5
- Hygiene Checks4
- Control Points and Evidence4
- Controlled Recipes4
- Ingredient and Fulfillment Movements4
- Organization and Sites5
Implementation
Roll out one team at a time
Start with one team and one process, then add the rest once the basics are running.
Operating identities
Set up organizations, team members, users and food handling sites with named owners.
Product basis
Enter active menu items, ingredients and approved recipe revisions with their quantities and allergen declarations.
Batch pilot
Enter a representative production batch and lines, then rehearse feasibility, acceptance and preparation.
Review and evidence
Submit a hygiene check, record an independent decision and follow the monitored release effect.
Exception practice
Compare a pending or failed receipt with local effects and external evidence before closing it.
Pricing
$0per user
The base account and everyday work in the ERP.AI app are free, for every user.
- No per-user or per-seat fees
- Viewing, editing, approving and exporting records in the app is free
- Pay only for machine work: API calls, imports, workflows and AI agents
- Prepaid credits from $5. Purchased credits never expire
Machine work rate card Included per $1 of credit
| Usage | Per $1 |
|---|---|
| Record reads (list, filter, get) | 20,000 |
| Search or aggregate queries | 4,000 |
| Record writes | 4,000 |
| Imported or synced records | 200,000 |
| Workflow runs | 2,000 |
| AI agent runs | 2,000 |
| Scheduled jobs or webhooks | 20,000 |
| File uploads (MB) | 2,000 |
| CSV or PDF exports | 100 |
How do I get started?
Click Get started, then use Proto to configure Food Safety & HACCP for your business. Begin with one organization, one handling site, an approved recipe and a representative batch.
What is the main operating record?
The production batch carries the order, owner, service time, handling site and status. Its lines carry item and portion detail.
Who decides a hygiene deviation?
Quality Reviewer examines the submitted hygiene revision and records a decision with a reason in a corrective action.
Can preparation start before release?
The kitchen records preparation against accepted scope. Release follows the independent hygiene decision and persisted effect.
How are changed recipes handled?
Kitchen Lead uses the approved recipe revision applicable to the accepted work. Earlier work keeps its preparation basis.
How do we see failed operations?
The Food Safety Overview exception queue opens the underlying record. Operation Exceptions focuses on failed and review-needed receipts.
What happens after partial service?
The team retains served portions and original effects, separates remaining scope and waste, and reviews any compensating action.
How is payment evidence used?
Payment evidence stores the provider event identity, type, amount and verification state for comparison with the batch.
What should we rehearse first?
Run a feasible batch through acceptance, preparation, submitted hygiene review, service and receipt reconciliation.
Where does external fulfillment enter?
Fulfillment events store the event type, quantity, time and external identity against the parent batch and product.
Set up Food Safety & HACCP your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.